Rascal, quantity isnt important with pot roast, cover the bottom with thick onoin slices so that the steak doesnt touch the bottom of the pan and burn, can of guinness, half cup of beam, some bullion cubes to add flavor, i seared the steak first in oil with a little flour, add water to come up 3/4 way up the meat and cook at a temp with a good simmer till its fall apart tender. it was in the low 300 dome temp. you can do the same with any potroast with just more liquid adding beer, wine , lowsodium chicken stock etc, egged pot roast always comes out great, especially if you add a bunch of root veggies toward the end of the cook. since they call it pot roast, you dont want to submerge the meat in liquid, start it about 3/4 ways up the meat so the top roasts, and flip it half way thru the cook. it was just me eating, so just meat was fine for an easy mealshould have said hot tub method, put steak in a bag and submerge sealed bag in the sink full of hot water until the steak is above 110 internal then just sear the outside til done, quick cook and it keeps the thin steak from drying out and curling on the grill
